Mushrooms naturally have umami—the same savory flavor found in meat. They also lend a nice blend of chewy and crispy when dehydrated, making them perfect for vegan jerky!
Any type of mushroom will work for this recipe, but I chose portobello because I wanted long slices.
I like to dip a cloth napkin into a bowl of clean water to gently wipe the dirt off of the mushrooms. Mushrooms are like sponges, and this step helps ensure that all of that absorbing capacity is saved for the marinade. Slice the mushrooms into thin strips.
I like to save dishes, so I just went ahead and mixed the marinade in a glass baking dish. Then tossed the mushrooms to coat, covered, and refrigerated. You want to make sure that the mushrooms are in a single layer so that they have maximum contact with the marinade. The longer you marinate them, the more flavor they will have! I allowed mine to marinate about 36 hours and they turned out great, but most recipes will say to marinate for a minimum of 8 hours.
After marinating, it’s time to dehydrate! I think that a food dehydrator works best- low and slow is the name of the game! If you don’t have a food dehydrator, don’t worry because you can also just bake them in the oven.
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See how the food dehydrator has a grid instead of a shelf? It allows air to circulate both underneath and around the mushrooms. If you don’t have a food dehydrator, you will want to copy this strategy using whatever you have in the house. I had a broiling rack, which worked great because it had slits in it for air to flow and also had the built-in container on the bottom that caught oil drips. I think that placing a rack on a baking sheet would work well, too.
Bake for 60 minutes at 250℉ and allow to cool. They will harden a bit after cooling.
Mushroom vegan jerky is a perfect blend of chewy and crispy… a healthy, savory on-the-go snack!
- 2 Portobello Mushrooms
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Apple Cider Vinegar
- 3 Tablespoons Maple Syrup
- 1 ½ teaspoons Sriracha Sauce
- 1 teaspoon Chili Powder
- 1 ½ teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- Clean and Slice Mushrooms. Gently wipe mushrooms clean with a damp cloth or paper towel and slice thinly
- Mix Marinade and Coat Mushrooms. Whisk together soy sauce, olive oil, vinegar, maple syrup, chili powder, paprika, and garlic powder in a shallow dish, such as a baking dish. Add mushrooms and toss to coat them in the marinade. Arrange the mushrooms in a single layer and place the whole thing in the refrigerator.
- Refrigerate at least 8 hours. The longer you marinate them, the more flavorful they will turn out
- Dehydrate in a food dehydrator or oven. If you are using a food dehydrator, arrange the mushrooms in a single layer and dehydrate for 8 hours or overnight. This method works best.
If you’re using the oven to dehydrate the mushrooms, preheat the oven to 250 ℉. On a broiling pan, arrange the mushrooms in a single layer. If you don’t have a broiling pan, you can place a rack on top of a baking sheet. The idea is to get hot air flow underneath and on top of the mushroom. You will want to make sure that there is something underneath to catch any oil that may drip. Bake for 60 minutes. Remove from the oven and allow to cool.
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